Gruyère Gougères

I would like to be the type of person that throws parties. Big, raucous celebrations with champagne flutes and confetti, music playing in that just-loud-enough way where you can dance to it but still talk to your neighbor without screaming until you’re hoarse. The lights would twinkle in the background in a magical way, guests unable to find the source of their wonderment. It would be the type of affair everyone leaves with a bright light in their belly and a grin on their face, unable to think of a way it could have gone better.

There would be food aplenty at such a scene, for certain. Gougères, their crisp outer shell giving way to airy, chewy insides, crostini and salads, hot chocolate served alongside dessert. Dessert would be a multi-course affair, with guests unable to decide between all the sugar-laced treats laid out before them. The entire evening would whisper with enchantment.

Of course, we’d need something to be celebrating, and who better to celebrate with such idyllic gathering than an enchantress in the kitchen and in life? Bev of BevCooks is decidedly worthy of such a soirée as she has made carrying twins appear effortless.

Sugar and sass and a bit of silliness would be how I would describe this lovely lady, and I so look forward to seeing those sweet babies once they make their appearance. If they’re anything like their mama, it will be quite the appearance. Bev is continuously cooking enviable eats in the kitchen, always with a bit of tongue-in-cheek humor or just outright absurdity. She makes everything look good, including the third trimester with twins. Congratulations, Bev!
Today we’re throwing a virtual baby shower, complete with sparkling champagne flutes and multiple courses of festive food. To the party I’m bringing gougères, French cheese puffs made from choux pastry dough with crisp outer shells and soft, chewy insides. They can be filled with cheeses or creams, sliced open and treated like sandwiches, or enjoyed just as they are. Best served warm, bake them just before serving, or bake ahead and reheat for 5 minutes in a 300º F oven.

Directions

Preheat the oven to 400º F.

In a heavy-bottomed saucepan, combine ½ cup of water, the milk, butter, kosher salt, and cayenne. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.

Remove the dough from the heat and place in a food processor, pulsing twice, and then allowing to cool at least five minutes. Mix in the eggs one at a time, pulsing after each addition until incorporated. Add in the cheese, reserving two tablespoons, and pepper and mix just until combined.

Place the dough in a pastry bag and pipe into 1-tablespoon rounds on a parchment- or baking-mat-lined baking sheet, 2" apart. Alternatively, scoop balls using a small scoop or two spoons onto the lined baking sheet.

Beat the egg yolk with one teaspoon of water. Brush lightly over the top of the rounds with a pastry brush. Sprinkle with reserved cheese and a bit of sea salt, if desired.

Bake for 25 minutes, until rounds are golden brown and dry in the center. They should sound hollow when tapped.

Serve warm. These can be reheated for a few minutes in the oven just before serving.

I served a mountain of these with a side of cranberry punch at my cookie swap on Sunday – and every single one disappeared. I didn’t even get to have one, a fact that I was bemoaning to Danny as we were cleaning up late into the night.

Yours look beautiful and are a reminder I need to fill my freezer again.

Choux pastry is one of my favorite doughs to make. I confess to eating it straight out of the pot before baking. Terribly delicious. I would have been one of those eating all of the puffs before you could get your hands on them, I’m afraid. Perhaps it is best I life so far away.

Oh my Shaina, these look amazing. I want some now. I think these would make an absolute amazing appetizer with a little wine too. Oh my word…these look delicious. Must try for a special new year dinner with some industry neighbors.

Great post. I’ve been wondering how this cut went. It looks GREAT and Shaina is onwing it. She looks so happy! I think maybe short vs long is kinda like poetry vs prose. Sometimes you can say what you want to say with a sentence. Sometimes it takes a paragraph.

Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]

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Hi, I am Shaina Olmanson. I am a work-at-home mom of four, feeding my family and my friends one plate at a time. I share recipes, tips, opinions and my philosophy on food as I strive to teach my four children how to eat well: seasonally, locally, organically, deliciously and balanced.